Looking for something warm and hearty for those colder months? Then look no further. Try this Vegan, Gluten-Free, Dairy-Free Uchiki Kuri Pumpkin Chickpea Kale Curry. This is a simple, delicious, creamy, and healthy recipe that uses all fall favorites.
I love to have such filling curries. I could call it a stew. But then I added some Zaatar spice to jazz it up. So I named it a curry :-). This curry is best enjoyed piping hot. There is a bite into the low-carb pumpkin, protein-rich chickpea, and nutrient-dense kale.
The quantity mentioned in the recipe makes a big batch of curry. One can freeze this or refrigerate it and use it as required. Read below on how to. One can even reduce the quantity.
Accompaniment with Pumpkin Chickpea curry
This curry is filling and can be enjoyed as is, or you pair it with cooked couscous, quinoa, or rice. Even simple roti or flatbread will go well with this healthy and protein-rich chickpea pumpkin curry.
One pot or Instant Pot Pumpkin Chickpea Kale Curry
I have pre-cooked the chickpeas in an Instant pot. Hence I am not saying that it is a one-pot curry. However, one can add all of the ingredients except kale to an instant pot and cook it as a one-pot Instant pot meal. Does it get any quicker than this?
Vegetables used in Curry
I am proud to say that I am using my homegrown harvest here. Pumpkin, kale, green bell pepper/ capsicum, and red chili are all grown in my back garden. I added kale to add some color and nutrients to the dish.
One such similar recipe where I used all my garden harvest is this Easy Vegetarian Broccoli Chowder, where I have used my home grown broccoli and pepper.
Variety of Pumpkin Used
I am using the “Uchiki Kuri” or the “Red Kuri Squash” variety of pumpkins. Any sweet variety of pumpkins can be used. “Uchiki Kuri” is a thin-skinned dark orange winter squash that is small in size.
If you see the below images, I got around 4 pumpkins of different sizes from 3 plants. The first grew rather big and then they were small later. This is my first time growing pumpkins and I am happy with the results. I have even used pumpkin leaves to make these tempting patra or stuffed squash leaves snacks.
Ingredients and Substitutions in Pumpkin Chickpea Kale Curry
Pumpkin – I have used “Uchiki Kuri Pumpkin” or the “Red Kuri Squash. Any variety of pumpkins can be used here. Kabocha, or any pumpkin which has a soft tender flesh. Even butternut squash will work in this recipe.
Red Uchiki Kuri pumpkin’s skin is very soft and is generally consumed alone. Hence I have not peeled the pumpkin skin and used it as is. If required one can peel it.
Chickpeas – Chickpeas can be replaced with any beans. Replace it with white or red kidney beans, cannellini beans, black beans, soybeans, black-eyed peas, lima beans, and pinto beans to name a few. Even lentils can be replaced here with chickpeas.
I have cooked chickpeas from scratch here. If you want to know how to cook it from scratch and in an Instant pot or pressure cooker, check this post of mine. If not, one can use tinned chickpeas too. Be sure to rinse it thoroughly before using it.
Green Pepper/Capsicum– Any color of pepper can be used or one can even skip it altogether. Corn or Zucchini/courgette, sweet potatoes can be added as veggies to this.
Red chili – Any variety of chili can be used here or skipped completely. One can even use green chili. I had this habanero chili growing in my garden and hence I have used it.
Zaatar Spice – I just added this at the last moment to spice up my curry. One can skip this completely or even replace it with pumpkin spice, or simply with red chili powder.
Water – One can replace the water with vegetable stock or for nonvegetarians with chicken stock. Even coconut milk is a good substitute for this curry.
Recipe process of Pumpkin Chickpea Kale Curry
The first step is to saute onion, garlic, and ginger in oil. Later on add the chili, and pumpkin along with some water or vegetable stock and let it cook for 5-6 minutes. Once the pumpkin is slightly cooked add in the peppers.
Peppers are added afterward as they cook faster. If you are using any other veggie, add it as per the cooking time. After 2-3 minutes, you will notice that the pumpkin is done. Uchiki Kuri pumpkin cooks quickly. We need a bite and not a mushy pumpkin, so check once the pumpkin is almost done.
Add in the chickpeas, turmeric powder, and salt, and let the gravy simmer for 3-4 minutes. Lastly, add in the kale and zaatar spice and simmer for 2-3 minutes. One can remove the hard stems of kale or use it as is if required.
Switch off and let the curry rest for 10-15 minutes for the flavors to develop. This curry is best served piping hot, but it gets creamier and richer when consumed after a couple of hours or the next day.
Shelf life of this Uchiki Kuri pumpkin curry
This curry stays good in the refrigerator for 4-5 days.
Can this be frozen?
Yes, this can be frozen. Freeze in batches. Defrost and warm when required.
This is Vegan, Dairy-Free, and gluten-Free curry. Do check the ingredients of Zaatar spice to be sure if you are using a gluten-free spice.
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Uchiki Kuri Pumpkin Chickpea Kale Curry
- 4 Cups – 350 grams – Pumpkin chopped into cubes
- 1.5 Cups – 280 grams – 1 Can Boiled Chickpeas
- 2 – 100 grams – Small Onion
- ½ Cup – 1 small – 100 grams – Green Bell Pepper
- 6-7 Kale Leaves
- 2 Big size garlic cloves – grated or minced
- ¼ inch ginger – grated or minced
- 1-2 Red chili chopped- Optional depending on taste
- 1 tablespoon Zaatar Spice – Optional
- 2 tablespoon Oil
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Turmeric powder
- 2-3 Cups Water or Vegetable Stock
- Salt to taste
- Chop the Pumpkin into cubes. I have kept the skins as they are soft and edible. One can peel if required.
- In a pot add oil.2 tablespoon Oil
- Once hot, add the cumin seeds and let them splutter.1 teaspoon Cumin Seeds
- Once done, add the chopped onion, garlic, and ginger.2 – 100 grams – Small Onion, 2 Big size garlic cloves – grated or minced, ¼ inch ginger – grated or minced
- Saute for 2-3 minutes until translucent.
- Now add the chopped red chili and statue for a few seconds.1-2 Red chili chopped- Optional depending on taste
- Add the pumpkin, and 2 cups of water, and let the pumpkin cook for 5-6 minutes until they are done slightly.4 Cups – 350 grams – Pumpkin chopped into cubes, 2-3 Cups Water or Vegetable Stock
- Now add the green bell pepper and cook for 2-3 minutes.½ Cup – 1 small – 100 grams – Green Bell Pepper
- Add in the boiled chickpeas, turmeric powder, and salt, mix and cook again for 2-3 minutes.1.5 Cups – 280 grams – 1 Can Boiled Chickpeas, 1/2 teaspoon Turmeric powder, Salt to taste
- Add water if required, to adjust the consistency.2-3 Cups Water or Vegetable Stock
- Lastly, add Zaatar spice and kale leaves and simmer for 2-3 minutes.1 tablespoon Zaatar Spice, 6-7 Kale Leaves
- Switch off and let the gravy sit for 30 minutes for flavors to infuse.
- Standard US Size cups and spoons are used. 1 cup = 237 ml, 1 teaspoon = 5 ml
- Measurements are a rough guide, one can adjust as per preference.
- Any kind of veggies can be used. Read above for substitutions.
- This makes a big batch of curry. One can reduce the quantities.
If you tried this recipe, please comment and rate the recipe. Tag me at @cookwithrenu_ad on Instagram.
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